1/4 c. sugar
1 tsp. cinnamon
2 (8 oz.) cans refrigerated quick crescent dinner rolls
16 lg. marshmallows
1/4 c. butter, melted
1/4 c. chopped nuts, optional
1/2 c. powdered sugar
1/2 tsp. vanilla
2-3 tsp. milk

Combine sugar and cinnamon. Separate crescent dough into 16 triangles. Dip a marshmallow in melted butter; roll in sugar mixture. Wrap a dough triangle around each marshmallow, completely covering marshmallow and squeezing edges of dough tightly to seal. Dip in melted butter and place buttered side down in deep muffin cups. Repeat with remaining marshmellows. Place on foil or cookie sheet during baking to guard against spills in oven. Bake at 375 degrees for 10-15 minutes until golden brown. Immediately remove from pans and drizzle with glaze. Sprinkle with nuts. Serve warm or cold. Glaze: Combine powdered sugar and vanilla with enough milk until thin enough to drizzle. Reheat, wrapped in foil for 5-10 minutes at 375 degrees. Puffs may be frozen and reheated from frozen state, wrapped in foil for 10-15 minutes at 375 degrees.